Fish Tacos with Lime-Cilantro Crema
Ingredients
For the Crema:
- ¼ cup green onions, thinly sliced
- ¼ cup fresh cilantro, chopped
- 3 tbsp. fat-free mayonnaise
- 3 tbsp. reduced-fat sour cream
- 1 tsp. lime rind, grated
- 1-½ tsp. fresh lime juice
- ¼ tsp. salt
- 1 garlic clove, minced
For the Tacos:
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- ½ tsp. smoked paprika
- ¼ tsp. ground red pepper
- ⅛ tsp. salt
- ⅛ tsp. garlic powder
- 1-½ pounds red snapper fillets
- Cooking spray
- 8 6-inch corn tortillas
- 2 cups cabbage, shredded
Instructions
- Pre-heat oven to 425°F.
To prepare the crema:
- In a small bowl, combine the first 8 ingredients; set aside.
To prepare the tacos:
- In a small bowl, combine cumin and next 5 ingredients (through garlic powder).
- Sprinkle spice mixture evenly over both sides of fish.
- Place fish on a baking sheet coated with cooking spray.
- Place fish in pre-heated oven and bake for 9 minutes or until fish flakes easily when tested with a fork.
- Remove from oven; place fish in a medium bowl, using a fork, break into pieces.
- Heat tortillas, according to package directions.
- Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.